Chicken Stew a la Bonne Femme
This recipe can be made with 3 pounds of bone-in chicken-breast halves or pieces of your choice.
INGREDIENTS | SERVES 4–6
1 pound bacon
1 (3-pound) chicken, cut into pieces
3 pounds white potatoes, peeled and cut in chunks
2 large onions, chopped
1 large green bell pepper, cored and chopped
2 ribs celery, sliced
3 cloves garlic, minced
2 green onions, sliced
¼ cup minced parsley
Salt, pepper, and cayenne to taste
3 cups chicken broth
In a Dutch oven, fry bacon over medium-high heat; remove to platter. Using bacon fat, brown chicken pieces; remove to platter. In remaining fat, brown potato pieces; remove to platter. In a bowl, combine onions, bell pepper, celery, garlic, green onions, and parsley; mix well.
Carefully remove all but 1 or 2 tablespoons of fat. Layer ingredients in pan in following order: chicken, potatoes, bacon, vegetable mixture, potatoes, bacon, chicken, and vegetable mixture. Sprinkle salt, pepper, and cayenne between layers.
Pour broth into Dutch oven; cover tightly. Place in 350°F oven 2 ½ hours.
Let stand 10 minutes before serving.
